500 g of mix for panzerotti Molino Rossetto
290 ml of water
some salt, oregano
some basil leafs
Dissolve the yeast in 290 ml of lukewarm water. Spill on a flat surface, or on a bowl the mix for panzerotti. Add the yeast and knead for 5-10 minutes, until you obtain a smooth and homogenous dough. Let it rise for about 1h and a half in a lukewarm place and cover the dough with a wet towel or with some film. After the first rising, make some small balls and let them rise again (for about 30 minutes) in a lukewarm place and cover them with a wet towel. Cut mozzarella. In a bowl spill tomato sauce with some salt, oregano and some basil leafs. Roll the small balls on the pan and stuff them with tomato sauce and mozzarella. Fold the dough, giving the shape of halfmoon and press the borders so that the stuff stays inside. Fry both sides of panzerotti in boiling oil until they become golden.